Friday, 7 February 2014

7.02.2014

Happy 1st Birthday to my best most beautiful girl. I love you I love you I love you little squidge xxxx

Friday, 24 January 2014

Every Night


Saltlip

 

To my dearest,
We could go anywhere, you and I.
We'll buy an old vw T25 and together we'll go exploring. 
We can drive to the sea and swim and get drunk on the air 
and when the sun sinks we'll warm each other 
and be the only two in the world 
in that one perfect moment.
We could go anywhere, you and I.

By Bean to Bear

Wednesday, 22 January 2014

Life lately according to Instagram

 
 
 
 
 
 
 
Bits of my life lately according to Instagram incl. the last days of Paris, two birthday celebrations (both mine) and a trip to Thailand to see my wee babe x

I like to ride my


This is brilliant. Not only are you giving people purpose and sense of achievment from having created something but it's good for the environment and encourages community. What actually is there not to like about this?

Monday, 20 January 2014

Nom Nom


Ummmm OK so if you know me then you'll know that right now I'm just really in to my fresh juices? (if you're my brother this will be funny, if you're not then I sound like a dick). I am actually trying to get my healthy eating back on track. I have good days and not so good days. Today I ate half a Soreen Malt Loaf. Not so good day. But it's not about guilt. It's not about hunger and it's not about hate. I love food. It's just about putting in fresh, healthy, delicious ingredients in a realistic one human portion as opposed to eating enough for a family of four. Below is one of my fave recipes from one of my fave chefs, Jack Monroe.

Ingredients:
1 courgette,
1 egg, 

Handful of fresh mint, coriander and parsley,
Heaped tablespoon or two of plain flour,
50g natural yoghurt


How to:
1. Finely grate the courgette into a large mixing bowl.
2. Chop the herbs and add most (three quarters) to the courgette. Set half aside for the yoghurt dip.
3. Add the egg to the courgette and herbs and mix in with a fork. Add the flour and continue to mix until it has formed a batter. You may need to add more flour, it should be thicker than pancake mix. Mine stuck to the prongs of the fork but came loose with a shake, if that’s any indication.
4. Heat a little oil in a frying pan and dollop a pretty level tablespoon of batter in. Flatten with the back of the spoon and shape the edges to form rough circles. Repeat until you run out of space in the pan, with a little gap around each for ease of turning. You may have to do these in batches! Fry on a low heat for a few minutes until golden and crispy on the underside. Using a spatula, turn over and cook on the other side.
5. Repeat until all batter is used, mine made 6 nice sized fritters.
6. Stir the remaining herbs into the natural yoghurt and serve with the fritters. Goes well with cous cous, salad and fresh vegetables.

Monday Memory

Now this was a night to remember! My 24th. There's nothing under that apron ladies...

Wednesday, 15 January 2014

Right twinks, I'm off to ballet. Watch out Darcey, watch out...

Tuesday, 14 January 2014

Floating in a Blue Lagoon






























Wildfox get it right every time, this time with their 'Beautiful people in beautiful places in beautiful clothes styles Wildfox Lagoon lookbook. Big lips, water crystal eyes and more hair than you can can shake a brush at. This  has Emily Faulstich all over it. It puts you in the mood for adventure and all true adventurers know, there's no point going if you don't have exactly the right outfit...

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A way for two best friends to share the things that inspire them across a vast expanse of water